Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

(2011) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

(2011) A. Baños et al.   FOOD CONTROL

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

(2011) Anne Vercammen et al.   Innovative Food Science & Emerging Technologies

Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham

(2011) Giuseppe Comi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

(2011) Yanqing Han et al.   MEAT SCIENCE

Identification of chemical markers for the sensory shelf-life of saveloy

(2011) E.S. Holm et al.   MEAT SCIENCE

Implications of Salt and Sodium Reduction on Microbial Food Safety

(2010) Peter J. Taormina   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mechanism of light-induced oxidation of nitrosylmyoglobin

(2010) Merete B. Munk et al.   FOOD CHEMISTRY

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

(2010) Charalampos Vasilopoulos et al.   FOOD MICROBIOLOGY

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2010) T. Rimaux et al.   FOOD MICROBIOLOGY

Trends in technology, trade and consumption likely to impact on microbial food safety

(2010) T.E. Quested et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

(2010) J. Benedito et al.   RADIATION PHYSICS AND CHEMISTRY

Inhibition of Listeria monocytogenes in Cooked Ham by Virulent Bacteriophages and Protective Cultures

(2009) A. Holck et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Understanding the industrial application potential of lactic acid bacteria through genomics

(2009) Yan Zhu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparative genomics of lactic acid bacteria reveals a niche-specific gene set

(2009) Orla O'Sullivan et al.   BMC MICROBIOLOGY

Effects of organic acids on thermal inactivation of acid and cold stressed Enterococcus faecium

(2009) Ana Fernández et al.   FOOD MICROBIOLOGY

Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28

(2009) P. Kouakou et al.   FOOD MICROBIOLOGY

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

(2009) Charalampos Vasilopoulos et al.   FOOD MICROBIOLOGY

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

(2009) Kris Audenaert et al.   FOOD MICROBIOLOGY

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides

(2009) Ana M. Diez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of Leuconostoc gasicomitatum associated with meat spoilage

(2009) Elina J. Vihavainen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review

(2009) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

(2009) J. Kreyenschmidt et al.   JOURNAL OF APPLIED MICROBIOLOGY

DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICS

(2009) VITTORIO M. MORETTI et al.   JOURNAL OF FOOD QUALITY

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

(2009) Sandra Stolzenbach et al.   MEAT SCIENCE

Biofilm formation and food safety in food industries

(2009) Xianming Shi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

New Method Showing the Influence of Matrix Components in Leuconostoc mesenteroides Biofilm Formation

(2008) S. Badel et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

(2008) María de Lourdes Pérez-Chabela et al.   Food Science and Technology

Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products

(2008) Anna Jofré et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High-pressure processing – effects on microbial food safety and food quality

(2008) Kiera M. Considine et al.   FEMS MICROBIOLOGY LETTERS

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

(2008) Ping Hu et al.   FOOD CONTROL

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY

Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide

(2008) Honggao Xu et al.   FOOD RESEARCH INTERNATIONAL

Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

(2008) Ana M. Diez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biofilms in the food industry: problems and potential solutions

(2008) John D. Brooks et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

(2008) C. Vasilopoulos et al.   JOURNAL OF APPLIED MICROBIOLOGY

Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

(2008) Adriana Paula Slongo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The World Cancer Research Fund report 2007: A challenge for the meat processing industry

(2008) Daniël Demeyer et al.   MEAT SCIENCE

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE

(2008) P. Hu et al.   MEAT SCIENCE

The taste of fat

(2008) Eric Dransfield   MEAT SCIENCE

Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage

(2008) Dennis S. Nielsen et al.   MEAT SCIENCE

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

(2008) Ana M. Diez et al.   MEAT SCIENCE

Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE

An assessment of the microbial quality of the air within a pork processing plant

(2007) B. Byrne et al.   FOOD CONTROL

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

(2007) Ana M. Diez et al.   FOOD MICROBIOLOGY

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

(2007) Begonya Marcos et al.   FOOD MICROBIOLOGY

Meat products in the past, today and in the future

(2007) Frank Vandendriessche   MEAT SCIENCE

Decontamination technologies for meat products

(2007) T. Aymerich et al.   MEAT SCIENCE

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

(2007) P. Castellano et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE

Novel applications of live bacteria in food services: probiotics and protective cultures

(2007) S RODGERS   TRENDS IN FOOD SCIENCE & TECHNOLOGY